Suzi's Blog

Bannock Bread from Home Made Winter by Yvette van Boven

    How do you judge a cookbook? Look? Pictures? Comfort factor of recipes? Excitement of new recipes? Suzen and I use all those techniques but we also apply the “first recipe in the book test.” We open a book to the very first recipe and we make it. What better way to begin to…

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Flaky Bread from Bon Appetit

Here is an exceptional flatbread thanks to Bon Appetit. There is no yeast here: just salt, flour and butter. The “flaky” concept comes from the softness of the bread in your mouth. The butter flavor is there along with the carbon aromas creating from skillet cooking. The effect is dramatic, particularly given the bare simple…

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Zucchini, Tomato, Onion, Ricotta Salata and Bread Salad

Oh, it’s winter and grilling is something you probably cannot conceive of. For this salad, you need grilled veggies but you can do this indoors. Your stove may have a grilling section, or you can buy a simple grilling surface to fit over your regular burners. Why now, in the middle of winter? This salad…

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Basic Focaccia [with some options] from Bread by Nick Malgieri

  Famed baker and teacher Nick Malgieri has new book, Bread, with a clever twist. Each chapter begins with a basic recipe followed by several variations or options. So the chapter on pan-baked breads begins with a basic dough, then offers alternatives such as cinnamon raising swirl bread, cheddar bread, whole wheat sandwich bread, seed…

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